cheesecake squares

Pardon the lack of art in my photo but this will do for now until i take a better picture.  This cheesecake bar recipe is so easy and simple, anybody can do it.  I first made it a couple of years ago when we had a party at home for the World Cup championship game between Spain and Netherlands. I couldn't count how many times i've made this since.

Ingredients

for the Crust:

• 1 cup all-purpose flour
• 1 stick butter, melted
• 1/4 cup packed light brown sugar
• 1 cup chopped pecans or macadamia nuts

for the Filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla or almond extract

Directions

1.  Preheat oven to 350 degrees F.

2.  Combine flour, brown sugar, pecans or macadamia nuts, and butter in bowl.

3.  Press dough into an ungreased 13 by 9 by 2-inch pan.

4.  Bake for 12 to 15 minutes or until lightly browned.

5.  Make the filling:  beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer.

6.  Add eggs and extract, beat well. Pour over crust.

7.  Bake for 20 minutes. Cool completely. Cut into squares before serving.

Decorating suggestions: drizzle with melted chocolate, top with chocolate shavings, mint leaves or berries, you can also write your message on the bars (one letter per bar) using a decorating gel.

breakfast swirls

Tired of the usual pancakes and toasts for breakfast? how about surprising your loved ones with a breakfast pastry that's pretty, light and delicious yet so easy to make? I'm talking about bite-size almond swirls guaranteed to disappear as quickly as you made it.

almond swirls fresh from the oven...yummy!

The secret? store-bought refrigerated crescent dinner rolls.  It saves you half the preparation time because you don't go into the trouble of kneading, rolling and messing with the dough ... perfect for beating the breakfast rush hour so you can spend your precious time on more important things like actually sitting on the breakfast table and enjoying each and every bite with your family.

As my son's favorite Yo Gabba Gabba song goes... "try it, you'll like it!" :)

BREAKFAST SWIRLS

Ingredients

6 ounces cream cheese, softened

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

1/2 cup slivered almonds, chopped fine

2 (8-ounce) cans refrigerated crescent dinner rolls (i use Pillsbury brand, original)

1 egg white

1 teaspoon water

for the Glaze

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

4 teaspoons milk

  

Directions

1. In a small mixing bowl, beat the cream cheese, almond extract, and sugar until fluffy.
2. Fold half of the chopped almonds into the cream cheese mixture.
3. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.  Do the same with the other can.
4. Spread each rectangle with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. 
5. Starting at the short end, roll each rectangle tightly into a cylinder.  The rolled dough should resemble an egg roll.  Lightly press the ends and sides to seal in the filling.
6. Place on a plate, cover with plastic wrap, and chill until firm, 30 minutes to 1 hour. Preheat the oven to 350 degrees F while the rolls are chilling.
7. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets.
8.  In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
9.  While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the glaze over the warm swirls.

 Makes 32 swirls.

  

Tips

Now before you hurry to gather the ingredients, be sure to read this first:

• For the almond extract in the filling, start with 1/4 teaspoon if you are making it for the first time.  If you think it is not enough, then add more in your future attempts.  It is better to start with less almond extract because with or without it, I guarantee that your swirls will disappear like magic!   
• If you don't like almond, you can easily substitute it with vanilla extract.  No problem.  Or you can skip the almond in the filling and still get the 'kick' because you are using it in the glaze.  Or you can totally disregard almond in both the filling and glaze and use vanilla extract.  It is really up to you.
• You can make as many variations as you can think of.  Use pecan nuts, chopped raisins, chocolate glaze, sprinkle some cinnamon, add orange or lemon extract, add strawberry jam or whatever jam you like.  Try your favorite nut.  I've done this with pecan and it was delicious! 
• Divide the rolls and make a variety.  One time i made half of the batch with raisins and cinnamon for my son and half with just the basic recipe (my husband is allergic to raisins and he hates cinnamon).  Both of them are happy. :) 
• Be sure to wait for the swirls to cool for 3-5 minutes BEFORE you pour the glaze.  If you do it as soon as you take them out of the oven, the glaze will melt. 
• Divide the recipe into half if you think 32 swirls are just too much for you or your small family.
• You can prepare the rolls at night before you go to bed, chill in the refrigerator overnight then in the morning just slice, arrange in baking sheet and bake.  While waiting you can wash your face, comb your hair and put on your favorite lipstick!  Everyone would be thinking how awesome you are while they munch on these yummy goodies. *wink*

cassava cake *tried & tested*

Made cassava cake this afternoon for our snack and finally snapped a close-up photo of it before i rewarded myself with a slice.  There are many versions of this classic Filipino dessert - there's the cassava leche flan, cassava bibingka, cassava with grated cheese and cassava with langka (jackfruit).

My recipe is very basic and so simple even my 4 yr old can whip it up in a few minutes (he actually started helping me when he was 2). I recommend it if you are making this cake for the first time.  The batter consists of frozen grated cassava, condensed milk, evaporated milk, coconut milk, eggs, macapuno strings, vanilla and butter.  For the topping I simply spread condensed milk evenly and let it bake until golden brown or slightly burnt which i like. 

Personally, i prefer this version because it's guaranteed to please anybody.  Not everybody likes jackfruit or cheese, right? And some people may not want a leche flan topping because that would be like a double whammy of sweetness.  It's also the version i grew up with and having traveled extensively in the Philippines, this is the most popular (and affordable) version.  Give it a try.

Click here for my recipe.